For the Roasted Garlic: Preheat the oven to 400 degrees Fahrenheit. Cut off the top of each garlic head so most of the cloves are exposed.

Place both garlic heads on a piece of tin foil and drizzle with melted coconut oil. Wrap tin foil around garlic and place on a baking sheet.

Let roast in the oven for 30-55 minutes and let cool for 10 minutes before removing garlic cloves from the garlic head “skin.”

For the Roasted Bell Peppers: To begin, turn the broiler on your oven on high and move a rack to the upper portion of the oven.

Wash and place bell peppers directly on oven rack and let peppers roast for approximately 20 minutes, rotating occasionally. Bell peppers will be done when skins have blistered and blackened.

Next, remove bell peppers and place in a glass or ceramic bowl. Cover bowl with plastic wrap and let sit for 30 minutes.

When peppers have cooled remove the skins, stems and seeds.

For the Roasted Red Pepper Spread: Add roasted garlic, roasted red bell peppers, cashews, salt, pepper and 1 tablespoon of olive oil into a Cuisinart food processor and pulse until creamy.

In a bowl add arugula and 1 tablespoon of olive oil and mix together evenly.

Slice bread of choice and toast or grill. Top with Roasted Red Pepper Spread, garnish with arugula and pinch of sea salt. Enjoy!